A 1/2 gal. crock with a glazed interior and loose fitting lid. I keep it near the top shelf of an open cabinet, so the heat in the kitchen keeps it very active.

Wal-mart used to carry both a ceramic and tinted glass canister with a spring wire fastener that my dad used for his starter, and that seemed to work well as long as you remember to open it at least once a week to feed it and let fresh air in.

Thank you very very much Wyogal, The main reason for the starter quest is the pizza dough, Some of you who know me like Texas girl knows I make pizza from scratch or nearly from scratch as much as I can.

Some one said not to use it since it had suger & salt and a jump starter in it.

By the way is it still 72 hours 2 day's with a damp towel over the bowl?

Go back to the beginning of this thread (your first comment/question) and read comments #2 & #3 (listed on the right side of the page for each entry) on how to feed your starter, and then reread this thread all of the way through to find out how to store your starter. And by the way, 72 hours is 3 days, not 2.

One must distinguish between sourdough starter and the bread or other sourdough products we want to make.

I use those clear glass storage containers with a rubber seal and metal flanges. I leave them open by using the metal sealing moving parts to keep the jar open. I put a shower cap on top of the whole thing to keep bugs out and yet allow oxygen to enter my container.

To create a starter all you do is start with equal parts of rye or wheat flower and spring or bottled water. Rye and wheat have more active wild yeast n them, so it is better to start with one or both of them. Stir the mixture, but don't worry about dissolving all the small stuff, as the fermentation process will do that for you.

You need to feed these micro-organisms daily for about a week, so start of with maybe a 1/4 cup of flour and water. Add equal amounts 2 or 3 times a day for the first 5 days or so. When you feed, stir and thus you are also airating the starter.

The starter should start bubbling and expanding within the first few hours, certainly by a day. That is a good sign you have some wild yeast in there. Do not feed it anything other than the flour and water: no sugar, no salt, no dry yeast, no vinegar. Just don't do it. You want a "pure" sourdough starter.

After a week, you can begin using some of your starter to make stuff. Just remember to keep feeding it weekly. Store it in your frig under the shower cap. When you get this far, post again. We can discuss using this wonderful mixture.